TheAustralianWomensWeekly_Food_Issue_22_2016

BEEF&NOODLESTIR-FRY

PREP + COOK TIME 35 MINUTES SERVES 4

250g dried rice stick noodles
2 teaspoons peanut oil
500g beef eye fillet steaks,
sliced thinly
1 tablespoon finely chopped
lemon grass, white part only
1 clove garlic, crushed
⅔ cup (160ml) lime juice
⅓ cup (80ml) fish sauce
1 tablespoon coarsely grated
palm sugar
100gchinese mustard leaf,
chopped coarsely
1 cup (80g) bean sprouts
½ cup loosely packed fresh
coriander leaves
½ cup loosely packed fresh mint leaves
3 green onions, sliced thinly
1 lebanese cucumber, sliced thinly

1 Place noodles in a large heatproof
bowl, cover with boiling water; stand
for 5 minutes or until tender, drain.
2 Heat half the oil in a wok; stir−fry
the beef, in batches, until browned.
Remove from wok.
3 Heat remaining oil in wok; stir−fry
lemon grass and garlic until fragrant.
Return beef to wok with lime juice,
sauce and sugar; stir−fry until heated
through. Add the noodles; stir−fry
until combined. Stir in remaining
ingredients; serve immediately.

SERVING SUGGESTION
Sprinkle with thinly sliced red
Thai chilli for a kick of heat.

WARM PESTO CHICKEN

WITH TOMATO SALAD

PREP + COOK TIME 30 MINUTES

(+ REFRIGERATION) SERVES 4

500g chicken tenderloins

⅓ cup (90g) sun−dried tomato pesto

¼ cup (40g) pine nuts, toasted

TOMATO SALAD

100g baby spinach leaves

500gmixed tomatoes, chopped

coarsely

1 medium red onion (170g),

sliced thinly

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

½ teaspoon cracked black pepper

1 Combine chicken and pesto

in a large bowl, cover; refrigerate

for 3 hours or overnight.

2 Preheat oven to 200°C/180°C fan.

3 Place chicken on a wire rack over

a baking dish; roast, uncovered, for

15 minutes or until chicken is cooked.

Cover; stand for 5 minutes.

4 Make the tomato salad.

5 Serve chicken with the tomato

salad; sprinkle with pine nuts.

TOMATO SALAD

Toss ingredients in a medium bowl;

season to taste.

CHILLI-COCONUT PRAWNS

PREP + COOK TIME 45 MINUTES SERVES 4

⅔ cup (130g) white long−grain rice

750g medium uncooked king prawns

1 tablespoon peanut oil

1 large brown onion (200g),

sliced thinly

2 cloves garlic, crushed

2 teaspoons finely grated fresh ginger

1 tablespoon each black mustard

seeds, ground cumin and

ground coriander

2 fresh small red thai chillies,

chopped finely

8 fresh curry leaves, torn

400ml can coconut cream

½ cup (125ml) water

1 bunch (500g) choy sum,

chopped coarsely

2 tablespoons fresh coriander leaves

1 Cook the rice according to

packet directions until tender.

Cover to keep warm.

2 Meanwhile, shell and devein

prawns, leaving tails intact.

3 Heat oil in a wok over high heat;

stir−fry onion, garlic and ginger

for 3 minutes or until onion is soft.

Add seeds, cumin, coriander, chilli

and curry leaves; cook, stirring,

until seeds pop.

4 Add combined coconut cream

and the water. Bring to boil, then

simmer, uncovered, for 5 minutes or

until sauce thickens. Add the prawns

and choy sum; simmer, uncovered, for

5 minutes or until prawns change

colour and are just cooked.

5 Serve the prawns on cooked rice;

sprinkle with coriander leaves.

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What’s For Dinner?